In a large bowl, mix the semolina and coconut, cover and keep aside for atleast ½ to 1 hour so that the rawa plumps a bit.

In a wok/kadai, heat the ghee on a medium flame. Put in the semolina-coconut mixture, reduce the flame and roast until the semolina turns golden, atleast 20 minutes. Now reduce the flame to low.

While doing this make sure not burn or brown the semolina. Transfer the contents to a wide plate and allow it cool to room temperature.

In a kadai add in the sugar and water into the wok and stir on medium heat until the sugar melts. Lower the heat once the sugar melts, and get to a one string consistency. To test if done take a little syrup on a spoon and cool a little and then take the syrup between your forefinger and thumb and pull apart if you get a one string strand or thread it means its done.

After the syrup reaches single strand/thread consistency, turn off the flame add the cardamom, cashews and fold in the mixture well and keep aside for 15-20 minutes.

When the mixture is warm, form into laddoos or balls by pressing a small lime size portion of the mixture with your palms.

In a plate add in desiccated coconut and roll the laddoo one by one and do the same for all laddoos. This way the laddoos don’t stick to each other

Store in an air tight container.

Note:

If the mixture might turn too dry to form into laddoos we can add a few spoons of boiled and cooled milk until the mixture is soft enough to make into laddoos.

If the semolina is roasted well then it can be stored at room temperature for 4 days or more than a week in refrigerator

The laddoos tend to harden after 2 hours so please think while adding milk.

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